Analytical Characterization, Quality, and Stability of Bioactive Extracts

This chapter examines the methods and approaches used to study and analyse bioactive substances, particularly in determination and characterization procedures. The intricate process of extracting bioactive compound extracts must be analytically characterized to assess their quality and stability. This chapter comprehensively examines non-thermal processing techniques, including enzymatic, chemical, and physical procedures, for extracting various sources such as flora, fauna, marine life, and microbes. These strategies focus on the benefits of preserving and improving bioactive extracts obtained from different food sources. A substantial section of this chapter is devoted to identifying and characterizing bioactive extracts. Spectrophotometric indices comprehensively assess diverse secondary metabolites, such as polyphenols, flavonoids, antioxidant capacity, and scavenging activities. Precise analysis and differentiation of chemicals may be achieved by specific chromatographic methods such as targeted and non-targeted liquid chromatography, ion-exchange chromatography, TLC, HPLC, and GC. Mass spectroscopy is then used for quantification. Nuclear magnetic resonance (NMR) and Fourier transform infrared (FTIR) are spectroscopic methods which play a crucial role in comprehending bioactive chemicals by identifying functional groups, creating profiles, and revealing structural details. The chapter’s conclusion underscores the importance of these advanced methods in disentangling the complexities of bioactive substances, which not only expand the boundaries of food science but also have repercussions for health and nutrition.